| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cornish | Poultry | 4 | Servings |
INGREDIENTS
| 2 | (1.5-lb) Cornish hens; split lengthwise by butcher | |
| Garlic powder | ||
| Salt | ||
| Pepper | ||
| 1 | md | To small onion; chopped |
| 8 | oz | Fresh mushrooms; sliced |
| 1 | Stick butter or margarine; melted | |
| 1/2 | c | Dry white wine (up to) |
| 1 | ts | Salt |
| 1/2 | c | Sour cream |
| 1 | ts | Dry basil |
INSTRUCTIONS
Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9x13 baking dish. Cover with foil and bake in a preheated 350° oven for 30 minutes. Remove foil and bake an additional 30 minutes. Saut. onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices. Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms. Yield: 4 servings. MARTHA LAURENS TAYLOR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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